Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes
300g Charlotte potatoes, scrubbed and cubed
15g pack fresh rosemary, chopped
4 tsp extra virgin olive oil
2 chicken breast fillets
1 tbsp balsamic vinegar
Juice of half a lemon
1. Preheat the oven to 220C, gas mark 7. Toss the cubed potatoes with the rosemary, 3 tsp of the oil and seasoning, and arrange in a single layer over the base of a roasting tin. Cook for 30 minutes turning once until crisp and golden.
2. Meanwhile, prepare the chicken beasts (see Cook’s tips). Heat the remaining tsp of oil in a non-stick frying pan or ridged griddle pan. Add each butterflied chicken breast and cook for 6 minutes each side until golden brown and cooked through.
3. Just before serving drizzle the vinegar over the chicken and add the lemon juice. Cook for 1 minute, then season. Drain the potatoes on kitchen towel and serve with the chicken, lemon wedges and a rocket salad.
To butterfly the chicken: place the chicken fillets on a chopping board and remove each inner fillet. Then, using a knife parallel to the chopping board, carefully slice each breast in half width-ways, keeping the edge intact. Open the breast out along the fold.
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